Wednesday, January 30, 2019

Vazhaipoo-Paruppu-Urundai-Kuzhambu

#VazhaipooParuppuUrundaiKuzhambu  #BananablossomLentilBallsGravy : I recently prepared paruppu urundai kuzhambu using banana flower [ banana blossom ]. The taste was very good and here I am sharing the recipe with you all.

Vazhaipoo urundai kuzhambu


Ingredients for Urundai:
2 ( or ) 3Vazhaipoo bunches
1/8 CupGram dhal [ Channa dhal ]
1 TspBlack gram lentil
1/2 TspBoiled Rice [ puzhungarisi ]
1/2 TspCumin seeds
1 or 2Green chilly [ Adjust ]
1 pinchTurmeric powder
1/4 TspSalt [ Adjust ]
Ingredients for Kuzhambu:
Small Amla size Tamarind, Soak in warm water
10 - 12Small Onion, Peel and quartered
1 medium sizeTomato, chopped
2 - 3Green chilly, split lengthwise
10 - 12Curry leaves
1/2 TspMustard
1/4 TspAsafoetida powder
2 or 3 TspGroundnut oil
1 1/2 TspSalt [ adjust ]
2 pinchesTurmeric powder
3 TspSambar Powder
1/2 TspAraithuvitta Kuzhambu Powder
1 TspCoriander Powder

A small amount of chopped coriander leaves to garnish.

Method :
Remove center stem from each floret of vazhaipoo [ banana blossom ].
Set aside.
Wash and Soak gram dhal, boiled rice and black gram in water for an hour.
Then drain water and take soaked lentils, green chilly, cumin seeds and salt in a blender.
Grind coarsely without adding water and transfer into a bowl.
Add turmeric powder and chopped vazhaipoo [ banana blossom ].
Mix well.
Roll into a small small balls.

Heat a kadai with oil on a stove over medium flame.
Crackle mustard seeds and then add asafoetida.
Now add green chilly, curry leaves and quatered small onions.
Saute for two minutes.
Then add chopped tomato and saute till it becomes soft.
Now add coriander powder, turmeric powder, salt, Sambar Powder and Araithuvitta Kuzhambu Powder.
Mix well and add a cup of water and bring it to a boil.
Add lentil balls gently once the mixture starts boiling.
Don't disturb the balls for 5 minutes.
Make sure that the balls completely get immersed in the liquid.
Squeeze out pulp from soaked tamarind with half a cup of water and strain into boiling kuzhambu.
Gently mix well.
Allow to simmer for 5 to 10 minutes.
Check whether the lentil balls get cooked.
Adjust salt and turn off the stove
Add chopped curry leaves and coriander leaves.
Transfer into a serving bowl.

Take hot white rice in a plate, pour a ladle full of sambar, add a dash of ghee and mix well with hand.
Enjoy with urundai in kuzhambu. Wow!! wow!!...



Vazhaipoo urundai kuzhambu






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peerkangai chutney
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Katharikkai thayir pachadi
Vazhaipoo Kuzhambu
Vazhaipoo Kuzhambu

Friday, January 4, 2019

Karunai-kizhangu-Chutney

#KarunaikizhanguChutney : #Karunaikizhangu chutney is not grinding type of chutney. It is prepared just like the way sambar is being prepared but without lentil. We have already seen the preparation of Katharikkai [ brinjal ] chutney and Peerkangai [ ridge gourd ] chutney.
Karunaikizhangu has to be cleaned well with water and cooked in pressure cooker.
Then the skin is peeled off and mashed with potato masher. Saute chopped onion, curry leaves and green chilly. Take mashed karunaikizhangu, sauteed onion, Sambar Powder, tamarind pulp, salt in a pressure cooker. Cook on high flame for 2 whistles. Now tasty and spicy karunaikizhangu chutney is ready to serve.
Now we will see the ingredients and detailed method of preparation.



Ingredients :
2 ( or ) 3Karunai Kizhangu
Small Amla size Tamarind
1Onion, chop nicely
10 - 12Small onion, chop
2 - 3Green chilly, split lengthwise
10 - 12Curry leaves
1/2 TspMustard
1/4 TspAsafoetida powder
1 TspGroundnut oil
1 1/2 TspSalt [ adjust ]
2 pinchesTurmeric powder
2 TspSambar Powder
1 TspAraithuvitta Kuzhambu Powder
1 TspCoriander Powder

A small amount of chopped coriander leaves to garnish.

Method :
Soak tamarind in hot water.

Wash #Karunaikizhangu and put in a pressure cooker.
Add 3/4 cup of water and 1/4 Tsp of salt.
Pressure cook for a whistle and then reduce the flame and cook for 7 minutes.
The kizhangu has to be cooked well, otherwise it will give itching sensation in your tongue and throat.
Now peel off the skin and take in a pressure cooker.
Mash nicely with potato masher.
Then add 3/4 cup of water, salt, turmeric powder, Sambar PowderAraithuvitta Kuzhambu Powder.
Squeeze pulp out of soaked tamarind with 1/3 cup of water and strain through a colander into the pressure cooker.
Mix thoroughly with a ladle.

Heat a kadai on medium flame with oil.
Crackle mustard seeds and then add asafoetida powder, curry leaves, green chilly and chopped onion.
Saute well till onion turns translucent.
Transfer into the pressure cooker.
Mix well and pressure cook for 2 whistles.
Turn off the stove and allow to rest till steam subsides.
Transfer into a serving bowl and garnish with curry leaves and coriander leaves.

Take hot white rice in a plate and pour a ladle full of karunaikizhangu chutney and mix well and enjoy with any poriyal of your choice.









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peerkangai chutney
peerkangai chutney
Idli sambar special
Idli sambar special
Katharikkai [ brinjal ] chutney 1
Katharikkai [ brinjal ] chutney 1
Katharikkai thayir pachadi
Katharikkai thayir pachadi
Katharikkai phata phat curry
Katharikkai phata
phat curry






Wednesday, November 21, 2018

Cabbage-Pepper-Rice

#CabbagePepperRice : I used to prepare #koottu or #Poriyal from #Cabbage. Recently I tried a mixed rice using cabbage. The taste of the rice was too good and can be included in our lunch box menu.

Cabbage pepper rice


Ingredients :
1 CupRice cooked
1/2 CupCabbage, chop 1/2 inch squares
1 big sizeOnion, slice lengthwise
1/4 cupCapsicum chopped [ chop like cabbage ]
2 TbspCarrot chopped nicely
1 TspGinger chopped nicely
1Green chilly, slit lengthwise
1 TspBlack pepper crushed
1/2 TspCumin powder
1 TspCumin
3 TspGingelly oil
1/2 TspGhee [ optional ]
1/2 TspSalt [ adjust ]
Coriander leaves to garnish.

Method :
Prepare rice as given in the link : Rice for Mixed Rice

Take 1/4 cup of water in a pressure cooker.
Add chopped cabbage, carrot and 1/4 Tsp of salt.
Close the lid with weight and cook for 1 whistle.
Immediately release pressure and strain using a colander.
Keep aside.

Heat a kadai with 3 Tsp of oil on a stove over medium flame.
Crackle cumin seeds and then add green chilly, sliced onion & a pinch of salt.
Saute till onion becomes translucent.
Now add capsicum and saute for 2 minutes.
After that add boiled cabbage & crushed ginger.
Saute on high flame for 2 minutes.
Now add 1 Tsp of salt and cumin powder.
Mix well and then add rice, ghee & pepper powder.
Mix well and adjust salt.
Turn off the stove once everything combined together well

Transfer into a serving bowl and top it with coriander leaves.
Enjoy with Thayir pachadi or any kurma of your choice.

It can be packed for afternoon lunch in a tiffin box after cooling it down to room temperature.

Cabbage pepper rice





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Coconut Drumstick leaf rice
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Kuthiraivaali Coriander Rice
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Varagarisi Puliyodharai
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Vangi Bath
Vangi Bath